Creamy Dal Makhani

1.Soak the black lentils and kidney beans separately in water overnight.

2.In a pressure cooker, add the soaked lentils and kidney beans with water. Cook until soft and set aside.

3.In a pan, heat butter and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.

4.Add minced garlic, grated ginger, and green chili. Cook for a few minutes.

5.Add chopped tomatoes, turmeric powder, garam masala, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil separates.

6.Add the cooked lentils and kidney beans to the tomato mixture. Mix well and simmer for 20-30 minutes.

7.Stir in cream and adjust the consistency with water if needed. Simmer for another 10 minutes.

8.Garnish with fresh cilantro and serve hot with rice or naan.